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Pan searing
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Clay Q
Posts: 4,486
Re-introducing meself to pan seared meat. I had good luck with this method with steak and pork tenderloin last summer so it's back to the pan. The pan is heavy duty cast iron, a Bobby Flay product, handle whacked off to fit on the spider close to the hot coals. The goal here is to get good sear marks and form a crust without overcooking the meat internally.
Many a steak was cooked in cast iron, this is old school but I change things up by first searing in the pan then going with an indirect roasting to reach my target temp.
I change out the cast iron for a raised grid with drip pan. The dome cools down to around 350 and I slow roast the meat. Now I have a little more time on my hands to check with probe.
There is extra work with setups and then there is cleaning the cast iron pan afterwards...but, for me, it's hard to overcook the meat with this method. So I'll be doin this again.
For a treat Diana Q made us cherry pie. I'm trying to gain weight, I ate two of these. The pie was still warm....
Have a great Memorial Day.
Many a steak was cooked in cast iron, this is old school but I change things up by first searing in the pan then going with an indirect roasting to reach my target temp.
I change out the cast iron for a raised grid with drip pan. The dome cools down to around 350 and I slow roast the meat. Now I have a little more time on my hands to check with probe.
There is extra work with setups and then there is cleaning the cast iron pan afterwards...but, for me, it's hard to overcook the meat with this method. So I'll be doin this again.
For a treat Diana Q made us cherry pie. I'm trying to gain weight, I ate two of these. The pie was still warm....
Have a great Memorial Day.
Comments
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Nice looking steak! I have fresh cherries, wish I wasn't too lazy to make a pie (don't like all the pitting). I'll just have to settle for eating them out of hand while swinging on the porch. No pie for me...
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When the time comes we go cherry picking in Door County Wisconsin. Good stuff.
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Nice picture documentation. The food all looks great.
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As we say here in the deep south.....Boy, you done flung a hungry on me!!
Vanzo
formerly Hugh Jass -
Thanks Mark.
What cookin today on the East Coast?
Have a great Memorial Day. -
Clay, that is some beautiful foodhappy in the hut
West Chester Pennsylvania -
He he he, well good food is worth sharin and I'm spreadin the love from Up North. Have a good one.
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Clay awesome looking cook. I even take the cast iron pan and set it right on the coals and I get it to turn white and what a sear you get then. I good way for blacken steak. Good Eats
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Hey Clay, as my grand daddy use to say.....Got a good one, what I need is a big 'un!
Vanzo -
Thanks man.
I'm off to visit family in Milwaukee and I'll be coming back with good beer in the back of the potato wagon. I like to stop at a beer depot that goes waaaaaay back for me.
Have a great Memorial Day Marc! -
Awesome! Caveman cooking in the "Iron Age". Ha ha ha
Sounds great Mike. Cast iron cooking is alive and well with the egg.
Have a good one my friend. -
Clay, the steak looks perfect, as does that cherry pie ala mode!
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Great looking food and good tutorial Clay
You are trying to gain weight!! You really no how to hurt a fella, don't you :laugh: :ohmy: :laugh: -
Thanks Rebecca!
Yeah, I go for classic All American Cherry Pie as a special treat. And I enjoy just a 'touch' of ice cream as well.
I'd like to try pan seared pork steaks....we will see what happens! :woohoo:
Have a great Memorial Day. -
Frank, it's true I'm too skinny for a cook. Must be I work way to much. Would enjoy some tips on how to relax while fishing from you. :cheer:
Have a great Memorial Day my friend. -
They look good Clay, Since Ive had my BGE's I don't seem to have any problems gaining weight!
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ay ay ay ay...
great looking pieces of meat!!!
Congrats!!! -
Hungry Celeste:
Get a pitter, it makes pitting cherries a breeze! I got a middle of the road one, which cost about $12 and does four at a time. I got it from Bed, Bath, & Beyond, and it even has a little tray to catch the pits so it doesn't make a mess. The really expensive ones go fast, but since cherry season is so short (at least it is way down here in FL) I'm happy doing more than one at a time. -
Now that is a motivator!!! ( and it looks delicious too!) I will have to try that. What did you use to whack off the handleLarge, small and mini now Egging in Rowlett Tx
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Okay I just got off work and why oh why do I look at this forum. A poor substitute but I'm ready to head out to Meijers and scrounge up a cherry pie I can eat NOW :woohoo:
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Hack saw. Then filed and sanded smooth.
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Pick up some vanilla ice cream while your there as well.
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